Eggnog Pudding Poke Cake
This unique Christmas dessert recipe will wow your friends and family. Eggnog Pudding Poke Cake is a layered poke cake made with french vanilla cake mix. A white chocolate pudding and eggnog mixture is poured over the cake to make it super moist and full of seasonal flavor. The whole thing is topped off with salted caramel sauce and a layer of creamy Cool Whip. If you love eggnog during the holidays, you'll come back to this recipe time and time again. You'll finally have a new way to enjoy this holiday beverage treat -- it's perfect for eating after a hearty Christmas dinner.
Notes
For another classic, holiday-flavored cake recipe you'll enjoy, try this White Chocolate Gingerbread Poke Cake.
Cooking Time35 min
Ingredients
- 1 French vanilla-flavored cake mix (plus required box ingredients)
- 1 cup water
- 1/2 vegetable oil
- 3 eggs
- 1 package white chocolate pudding mix
- 2 cups eggnog
- 1 cup salted caramel sauce
- 1 (8-ounce) tub whipped topping, thawed
- 1 teaspoon cinnamon for garnish
Instructions
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Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
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Prepare the cake mix as the box directs and bake for 30-35 minutes until the center tests dry when a toothpick is inserted into it. Remove cake to a cooking rack. While cake is still warm, use the handle of a wooden spoon to poke holes 2 apart all over the cake.
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Combine the pudding mix with the egg nog and stir gently for 2 minutes, then pour over the cake and into the holes. Cool cake to room temperature.
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Spread the caramel sauce over the cake, covering the surface. Top with the whipped topping and then shake cinnamon through a wire sieve to garnish the top. Chill for 2 hours before cutting to serve. Store, covered with plastic wrap, in the refrigerator.